Chefs' Recipes

Chaco Bar's chicken thigh skewers

A must for your at-home yakitori.

By Keita Abe, Ryota Kishimoto & Dingqi Xin
  • 10 mins preparation
  • 10 mins cooking (plus resting)
  • Makes 12 skewers
  • Print
"You can't do yakitori without chicken!" says chef Ryota Kishimoto. Soak bamboo skewers overnight, if possible.


  • 600 gm chicken thighs, skin on, cut into 2cm pieces
  • 1 large onion, cut into 2cm pieces
  • Cooking sake, for brushing
  • Coarsely chopped cabbage, to serve
  • Togarashi (see note), to serve


  • 1
    Preheat a charcoal barbecue to medium-high). Thread 3 pieces chicken and 3 pieces onion alternately onto skewers. Dust salt flakes over skewers using dry hands.
  • 2
    Once flames have died down, place skewers over charcoal, brush with sake and grill, turning, until golden brown (4-5 minutes). Rest for 2 minutes, then return to barbecue until cooked through (1-2 minutes). Serve on a bed of cabbage with togarashi.


Togarashi is available from Japanese grocers and select supermarkets.
Sake suggestion A savoury nama-style sake from Aichi, Japan, such as Fujiichi Shuzo Kikutaka Kobo #7 ( Sake suggestion by Kei Tokiwa.